Whey Protein Muffins.
Fluffy, lightly sweet breakfast muffins with grass-fed whey. My kids ask for these on school mornings and I always have a batch in the freezer.
I make these almost every Sunday. They're soft, slightly sweet, and pack real protein from grass-fed whey, not the chalky, weirdly-flavored kind. Two muffins keep my kids full until lunch and I throw one in my bag on busy mornings.
I use Heart & Soil grass-fed whey (code ALLGOODWITHANEESA10 for 10% off). It's regeneratively raised, no synthetic vitamins, no artificial sweeteners, just clean protein with a faint vanilla flavor that bakes beautifully.
Bake them in stainless steel pans with parchment liners. I stopped using aluminum and silicone bakeware years ago, the leaching just isn't worth it when there are better options.
What you'll need.
- 1½ cupsalmond flour (blanched, fine)
- ½ cupgrass-fed vanilla whey protein (Heart & Soil, code ALLGOODWITHANEESA10)
- 1 tspbaking powder (aluminum-free) (the one I use)
- ¼ tspfine sea salt
- 1 tspcinnamon
- 3 largepasture-raised eggs, room temp
- ⅓ cupraw honey
- ¼ cupmelted grass-fed butter or coconut oil
- ⅓ cupwhole milk or coconut milk
- 1 tspvanilla extract (the one I use)
- ½ cupmix-ins: blueberries, mini chocolate chips, or chopped pecans
— InstructionsHow they come together.
- 01Preheat & prep. Heat oven to 350°F. Line a 12-cup stainless steel muffin pan with parchment liners.
- 02Whisk dry. In a large bowl, whisk together almond flour, whey protein, baking powder, salt, and cinnamon.
- 03Whisk wet. In a separate bowl, whisk the eggs, honey, melted butter, milk, and vanilla until smooth.
- 04Combine. Pour the wet into the dry and stir gently until just combined. Don't overmix or the muffins get dense. Fold in your mix-ins.
- 05Scoop. Divide batter evenly between the 12 liners. They should be about ¾ full.
- 06Bake. Bake for 18-22 minutes, until tops are golden and a toothpick comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack.
- 07Store. Keep in an airtight container at room temp for 2 days, fridge for a week, or freeze for up to 3 months. I usually freeze half right away.
Aneesa's tip
Whey protein bakes differently than flour, it can dry out fast. Pull these at 18 minutes and check. The top should be just barely golden and the center should spring back lightly. Overbaked whey muffins are sad and rubbery.
Bake with love, xx Aneesa
